Chocolate Donuts . . . oh yes, I did!
I bought a donut pan.
My life is forever changed. LOOK!!
I made these!
I KNOW, right?????? Aren’t these the PERFECT Valentine’s Day treat? My kids are going to FLIP when they get home from school and find these babies waiting on the counter.
I have this pan: the Norpro Nonstick 6-Count Donut Pan, and I highly recommend it. I actually bought 2 because most recipes make 12, not 6. The 6-count pan makes full-size donuts. The 12-count pan makes mini-donuts, so get the 6. Or get two of them, as I did. SO worth it!
So here’s how. Mine are gluten-free, but I’m pretty sure you can make these with regular all-purpose flour if that floats your boat.
- 2 large eggs
- 1 cup whole milk
- 2 tablespoons butter, melted
- 2 cups gluten-free all purpose flour
- ¼ cup cocoa powder
- ½ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ cup semi-sweet chocolate chips, divided
- sprinkles, toasted coconut, or nuts for toppings
- Preheat oven to 325 degrees. Grease a donut pan with butter.
- In a large mixing bowl, whisk together eggs, milk and butter.
- Add flour, cocoa powder, sugar, baking powder, and baking soda. Whisk to combine. Fold in ½ cup chocolate chips.
- Spoon batter into donut pan, filling each well about ½ full. Bake 12-15 minutes or until you can lightly touch the tops of the donuts and they feel firm and cooked through. Remove them from the oven, cool 3-5 minutes in the pan, then remove to wire racks and cool completely.
- While the donuts cool, place the remaining cup of chocolate chips in a double broiler (or set a glass bowl over a pan of boiling water) and allow them to melt slowly. Spread melted chocolate on each donut, then sprinkle with your favorite topping.